About Kesari Sabudana Khichdi Recipe: Navratri special Khichdi recipe for the fasting season. A light dish made with sago or sabudana, this khichdi has sabudana soaked overnight to perfection and then mixed with peanuts, potatoes, chillies and spices and saffron generously sprinkled over. Garnished with coriander leaves and lemon wedges, kesari sabudana khichdi is the perfect lunch recipe for this Navratri season.
Ingredients of Kesari Sabudana Khichdi
440 gms sabudana (before soaking)
450 ml water
2 tbsp oil
1 tsp cumin seeds
3-4 Curry leaves
1/2 tbsp ginger, grated
2 green chillies, finely chopped
2 medium potatoes (cubed), peeled
1/2 tsp saffron
1/2 cup peanuts (crushed), roasted
As per taste sendha namak (rock salt)
2 tsp sugar
1 tbsp lemon juice
for garnishing coriander leaves
for garnishing lemon wedges
How to Make Kesari Sabudana Khichdi
1.Place Sabudana in a colander and wash under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.
2.In a big wide bowl soak sabudana by adding just enough water to cover them. Just 1/4 inch more than sabudana level.
3.Soak covered for 5-6 hours, preferably overnight.
4.Sabudana will fluff up after soaking.
5.Drain off excess water if any before cooking.
6.Add oil to a heavy bottom non stick pan.
7.Once warm, add in the cumin seeds.
8.Add in the cubed potatoes and cook on a low flame until tender, flipping it occasionally.
9.Now add in the curry leaves, ginger, chopped chilies and cook for a minute more.
10.Meantime, add in sugar, salt, crushed roasted peanuts and lemon juice to the sabudana bowl and mix well.
11.Now add the coated sabudana to the pan, mix everything well and cook until the sabudana are a bit translucent and well coated.
12.Add saffron and keep stirring occasionally.
13.Add coriander garnish and topped with lemon wedge. Serve hot.